If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Put broccoli florets in a bowl, drizzle with a couple tablespoons of oil, season with salt and pepper. Toss to mix and then put on a wire rack in a single layer and into the smoker or a 325 oven. Cook until beginning to soften, about 30 minutes then remove
Heat a tablespoon of oil in large pot over medium heat, add the onion and cook until just becoming translucent (4-5 minutes ). Next add the garlic & carrot and cook until fragrant, another minute
Stir in the vermouth and when mostly evaporated add the broth and broccoli (reserving a few pieces to garnish), bring to a boil, turn down and simmer 10 minutes
Using a blender, whiz the soup to your desired thickness
Turn down to low and add the cheese, a small handful at a time, stirring well until blended before adding more
When all the cheese is in, put in the cream, paprika, curry powder and mustard, season with salt and pepper mix well to combine - let simmer a few more minutes
Chop up some of the reserved broccoli to garnish the top before serving
